Cornbread with Epicurean Butter Chili Lime Flavored Butter

Chili Lime Cornbread

Prep time
10 min
Cook time
25 min
9 pieces


  • 4 oz. (½ cup) Epicurean Butter Chili Lime Flavored Butter
  • 1 cup flour
  • 1 cup cornmeal
  • ⅓ cup dark brown sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 ¼ tsp. salt
  • ½ cup milk
  • 1 cup plain full-fat yogurt
  • 1 egg

This Recipe calls for

Chili Lime Butter
Chili Lime Butter
3.5 oz tub


Pair this spicy, moist cornbread with a hot piping bowl of our Three Bean Chili… and more Epicurean Butter Chili Lime Flavored Butter.


  1. Preheat oven to 400°F. Melt Epicurean Butter Chili Lime Flavored Butter in the microwave or on the stovetop in a small pan over medium heat.
  2. Whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, yogurt and egg.
  3. Measure out 3 tablespoons of the melted butter and pour into an 8x8-inch pan. Swirl it around to coat the bottom and sides of pan.
  4. Add the rest of the butter to the milk/yogurt mixture, then add to the dry ingredients, mixing just until blended.
  5. Pour batter into the prepared pan and bake for 20-25 minutes until top springs back and a tester inserted into the center comes out clean.